Jaral de Berrio Mezcal - 70CL

Smack bang in the very centre of Mexico stands the historic town of San Felipe and on its outskirts the famed Hacienda Jarral de Berrio. With history stretching back to the late 1500’s, the hacienda started producing mezcal in 1764 and to this day the same rigorous craft continue to make great mezcal on site.

Jaral de Berrio Mezcal is an unaged Joven spirit made from 100% Salmiana agave,  bottled at 36%ABV in a 70 cl bottle.

Tasting Notes

•    Nose: Fresh aromas of just-cut grass, papaya, spring blooms, cucumber, white peach, and cream soda, balanced by a surprisingly sweet profile.
•    Palate: Lightly viscous texture with flavours of spice, toffee, pistachio, anise, red pepper, and pine.
•    Finish: Smooth and soft, ending with dominant vegetal notes, hints of fig sweetness, and wisps of aromatic smoke.

Serving and Cocktail Suggestions

•    Neat: Enjoy at room temperature in a copita to appreciate the unsmoked herbal complexity.
•    White Mezcal Negroni: Swap traditional gin for this vegetal spirit alongside white vermouth and a bitter gentian aperitif.
•    Smoked Chamomile Paloma: Mix with fresh grapefruit juice, lemon juice, honey syrup, and grapefruit soda.

Food Pairings

•    Ceviche: The crisp vegetal brightness cuts through fresh citrus and raw fish.
•    Roasted pork: Complements the sweet, caramelised tones of the agave.
•    Pistachios and soft cheeses: Enhances the nutty and anise notes on the mid-palate.

Estate History and Distilling Methods

Housed within the decaying ruins of the historic Hacienda de Jaral de Berrio in San Felipe Torres Mochas, Guanajuato, production dates back to 1764. Originally granted permission by the King of Spain, it stands as one of Mexico's most emblematic historical estates. Unlike smoky Oaxacan styles, the mature Salmiana agaves are steamed in conic stone ovens for three days using vapor rather than underground smoke, preventing flavour contamination. The cooked piñas are crushed using a traditional tahona wheel, fermented in open-top stainless steel tanks, and finally double-distilled in classic copper pot stills.